Re: [aroid-l] edible rhizomes
- Subject: Re: [aroid-l] edible rhizomes
- From: "Chanrit Sinhabaedya" s*@hotmail.com
- Date: Thu, 08 May 2003 17:23:31 +0000
Here in Thailand we used corms/tubers/rhyzome of various group of plants for cooking.
Apart from aroids, we also use flour from Tacca leontopetaloides corms for making dessert, tubers of Dioscorea hispida is sometimes used for carbohydrate food instead of rice, and rhizome of many gingers are essential seasoning ingredient for many thai-dish such as Zingiber officinale, Boesenbergia rotunda, Alpinia galanga or even Kaempferia galanga.
:)
Chanrit Sinhabaedya
Bangkok, Thailand.
From: "Peter Boyce" <boyce@pothos.demon.co.uk>_________________________________________________________________
Reply-To: aroid-l@lists.ncsu.edu
To: <aroid-l@lists.ncsu.edu>
Subject: [aroid-l] edible rhizomes
Date: Wed, 7 May 2003 08:17:49 +0200
Hi Les
Edible rhizomes: ginger (Zingiber officinale), galangal (Alpinia galanga, A.
officinarum) and laos (Kaempferia spp.).
Edible corms: chinese water cestnut (Eleocharis dulcis) and arrow leaf
(Sagittaria spp.).
Pete
Add photos to your e-mail with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=features/featuredemail
- Prev by Date: Re: [aroid-l] tubers vs. bulbs vs. corms
- Next by Date: Re: [aroid-l] Selloum/Bipinnatifidum
- Previous by thread: Re: [aroid-l] TitanWatch
- Next by thread: [aroid-l] TitanWatch 5/8/03 What's goin' on?